Welcome

Founded in 2003, Ecole Chocolat Professional School of Chocolate Arts offers a portfolio of programs for chocolate making – mastering techniques while gaining the expertise and business knowledge you need to become a professional chocolatier or chocolate maker. Or you can opt to just become an expert in chocolate!

Meet our team
It's very important to us that our instructional team be working chocolate professionals as well as have the ability to connect with the student. They bring practical, real-world experience to the programs.

About our programs
Our programs are developed by our instructors with the help of industry experts. Unlike a print textbook, the program curricula are constantly updated to reflect the latest news, techniques and advances in the industry. Our instructional team are working professionals – not stuck in a laboratory – and they help to ensure the content of our programs never becomes dated or stale.

Frequently Asked Questions?
Our FAQs page will help you understand our programs and gain reasonable expectations of what is possible based on the knowledge and techniques you acquire with us.

Place cream in a 2-quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 8 ounces (225g) chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.

Stir in champagne. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate ganache until firm, about 4 hours.)

Coat your hands with cocoa powder and roll ganache into ¾-inch (19mm) balls. Place in a single layer on a jelly-roll pan and refrigerate until very firm.

At this point you can either:

simply coat with another layer of cocoa powder and place in fluted cups or

temper the additional 12 ounces (340g) chocolate (see tempering instructions). Line a jelly-roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or cover the pan with a piece of acetate. Dip truffles in the melted chocolate, making as thin and even a coating as possible. Place truffles on the prepared pan. Sprinkle each truffle with a tiny bit of sugar while chocolate coating is still wet. Refrigerate until firm. Place in fluted cups, if desired. Any remaining tempered chocolate can be spread out on parchment or a silicon mat, hardened and broken up for chocolate bark.